terclim by ICS banner
IVES 9 IVES Conference Series 9 INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Abstract

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).

Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing. Each juice had been clarified with and without pectolytic enzymes and spiked with different levels of grape solids and diammonium phosphate. The purpose of this experiment plan was to create four modalities with different nitrogen / lipids balances. These musts were fermented in laboratory normalized conditions. In addition of oenological analysis, free fatty acid and sterol were quantified in grape juices. After fermentation, varietal thiols, ethyl esters, higher alcohols and their acetates have been quantified.

Results showed that the nitrogen / lipids balance of grape must affect the concentration of aromatic compounds in wine, especially on the bioconversion of higher alcohols and 3-sulfanylhexanol into their acetates. Nitrogen supplementation was thus confirmed as having a positive effect on the yeast to ester acetates production. However, for the same level of nitrogen, lipids concentration may modulate ester acetates. More generally, a positive correlation has been observed between the nitrogen / lipids ratio and quantity of ester acetates in wine. Linear relation appeared between this nitrogen / lipids ratio and acetates / higher alcohols ratio.

Consequently, the nitrogen / lipids ratio seems to be a useful indicator for the winemaker to better control the desired aroma balance in white wines.

 

1. Rollero, S.; Bloem, A.; Camarasa, C.; Sanchez, I.; Ortiz-Julien, A.; Sablayrolles, J.-M.; Dequin, S.; Mouret, J.-R.  Appl. Microbiol. Biotechnol. 2015, 99, 2291-2304.
2. Casalta, E.; Salmon, J.-M.; Picou, C.; Sablayrolles, J.-M.; Am. J. Enol. Vitic. 2019, 70 (2), 147-153.
3. Caboulet D., Roy A., Ducasse M.A., Cottereau P., Solanet D., Dagan L., Silvano A., Ortiz-jumien A. et Schneider R. (2013). Rev. des Oen. 2013, 149 S, 26-28.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Frederic Charrier1, Stephane Delpech², Laurent Dagan², Erik Casalta³, Jean-Roch Mouret³ et Philippe Cottereau⁴

1. Institut Français de la Vigne et du Vin, Château de la Frémoire, 44 120 Vertou
2. Nyseos, 53 rue Claude François, 34 080 Montpellier
3. Inrae SPO, 2 place Viala, 34 060 Montpellier
4. Institut Français de la Vigne et du Vin, 7 avenue Yves Cazeaux, 30 230 Rodhilan

Contact the author*

Keywords

white must, nitrogen, lipids, esters

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed.

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More